Potato Gratin
Potato gratin - it's cheesy comfort food, the kind to keep you full and warm. I love potatoes, there's no hiding that - from fries, to mashed, and chips, I'm quite sure it's my favourite food. I got these sweet little dishes as a gift from Bryce and I thought I'd use them for this potato gratin dish. Individual sizes are so fun sometimes. Okay, let's get cooking.
Servings: 4 mini casseroles
Ingredients
- 3 yellow potatoes
- 1 1/2 cup of soy milk
- 2 teaspoons of Italian seasoning
- 1/2 cup of shredded old white cheddar cheese
- 1/2 a pack of Boursin shallot and chive cheee
- salt and pepper to taste
Instructions
- First, set your oven to 375 on bake and get out a baking sheet. I used 4 mini casserole dishes for the recipe and all fit. I also gave the mini casseroles a spritz of cooking spray.
- Using your mandolin, thinly slice the potatoes and then layer them as tightly as possible into the dishes. You want the potatoes to lay as flat as possible.
- Next, get a small pan and add in the soy milk and seasoning. Add salt and pepper to taste and bring to a simmer. Then, stir in half the white cheddar and all the Boursin cheese. Mix until the cheese is melted.
- Once the sauce is ready, gently pour over the layered potatoes. Then top each dish with equal amounts of the remaining shredded old white cheddar cheese.
- Bake for 30-35 minutes, until the potatoes are cooked through and the top is golden brown. Let them sit for 5-10 minutes and then eat up.